Light Oatmeal Strawberry Bars
Satisfy your sweet tooth without the guilt with these irresistible Light Oatmeal Strawberry Bars! This wholesome recipe combines a buttery, crumbly oat crust with a luscious layer of fresh, juicy strawberries for a treat that's as nutritious as it is delicious. Made with simple pantry staples like old-fashioned rolled oats, honey, and just a touch of brown sugar, these bars are naturally sweetened and perfect for a light dessert or an on-the-go snack. Fresh strawberries are brightened with a hint of lemon juice and gently thickened with cornstarch, creating a soft, jammy filling that beautifully complements the golden oat topping. Ready in under an hour, these easy-to-make bars are baked to golden perfection and cut into 12 perfectly portioned servings. Ideal for spring picnics, potlucks, or an afternoon indulgence, these strawberry oatmeal bars are a fruity, wholesome twist on classic dessert bars.
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Recipe Information
Ingredients
- 1.5 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 0.5 cup brown sugar
- 0.5 cup unsalted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 cups fresh strawberries, diced
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon granulated sugar
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a mixing bowl, combine the rolled oats, flour, brown sugar, and salt. Mix well.
Melt the unsalted butter in a small saucepan or microwave and stir it into the dry ingredients along with the honey and vanilla extract until the mixture becomes crumbly.
Set aside about 1/2 cup of the crumble mixture for the topping, and press the remaining mixture firmly into the bottom of the prepared baking pan to form a crust.
In a separate mixing bowl, combine the diced strawberries, cornstarch, lemon juice, and granulated sugar. Toss until the strawberries are evenly coated.
Spread the strawberry mixture evenly over the crust in the baking pan.
Sprinkle the reserved crumble mixture over the top of the strawberries, covering evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the strawberries are bubbly.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack, about 1 hour.
Once fully cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 squares or rectangles and serve.
Nutrition Facts
Calories |
1824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 124.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
